Potato Soup with Cream Cheese

Name: Potato Soup with Cream Cheese
Total time: 260
Yield: 5
Ingredients: 2 (14.5 ounce) cans chicken broth; 4 cups cubed red potatoes; 0.25 cup minced onion; 0.5 teaspoon garlic salt; 0.5 teaspoon seasoned salt; 0.5 teaspoon sea salt; 0.5 teaspoon cayenne pepper; 0.5 teaspoon dried basil; 0.5 teaspoon dried parsley; 1 (8 ounce) package cream cheese, softened; 8 slices smoked bacon, cut into 1/4-inch strips

Recipe by csdavis from allrecipes.com

Dinner 4 Hr. 20 Mins.

Ingredients

5 servings

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2 (14.5 ounce) cans chicken broth
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4 cups cubed red potatoes
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0.25 cup minced onion
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0.5 teaspoon garlic salt
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0.5 teaspoon seasoned salt
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0.5 teaspoon sea salt

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0.5 teaspoon cayenne pepper
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0.5 teaspoon dried basil
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0.5 teaspoon dried parsley
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1 (8 ounce) package cream cheese, softened
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8 slices smoked bacon, cut into 1/4-inch strips

Instructions

Combine broth, potatoes, onion, garlic salt, seasoned salt, sea salt, cayenne, basil, and parsley in a slow cooker. Cover and cook until potatoes are tender on Low, 6 to 8 hours, or on High, 4 to 6 hours.
Use a potato masher to mash the potatoes in the slow cooker to preferred consistency. Add the cream cheese in spoonfuls to melt until smooth.
Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Stir into soup or set aside as a serving garnishment. Heat until ready to serve.